Effects of Pretreatments and Drying Temperatures on Drying Characteristics, Antioxidant Properties and Color of Ginger Slice

To reduce the adverse effects of hot air drying, ginger slices were pretreated prior to drying. The effects of 2 pretreatment methods (blanching versus dipping in 0.1% ascorbic acid solution) and drying temperatures (60, 70 and 80 °C) on the drying characteristics and the qualities of the dried ging...

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发表在:	Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Main Authors:	Ratiya Thuwapanichayanan, Charotorn Phowong, Donludee Jaisut, Jiří Štencl
格式:	文件
语言:	英语
出版:	Mendel University Press 2014-01-01
主题:	antioxidant activity ascorbic acid blanching color drying ginger
在线阅读:	https://acta.mendelu.cz/62/5/1125/